• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tuscan Bean Soup with Asiago Toasts

  • 6servings
  • 532calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 1 pound(s) smoked turkey or chicken sausage , cut into 1/4-inch-thick slices 1 1/4 cup(s) chopped fennel

  3. 1 1/4 cup(s) chopped onion

  4. 1 clove(s) garlic , finely chopped 2 can(s) (14 1/2-ounce) reduced-sodium chicken broth

  5. 1 can(s) (14 1/2-ounce) diced tomatoes

  6. 1/4 teaspoon(s) ground black pepper

  7. 1/4 teaspoon(s) rubbed sage

  8. 1 can(s) (19-ounce) cannellini beans , liquid reserved 5 cup(s) shredded Asiago cheese

  9. 12 slice(s) (1/2-inch-thick) baguette , cut diagonally

Instructions Jump to Ingredients ↑

  1. In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through -- 5 to 7 minutes. Remove sausage and drain drippings, reserving 1 tablespoon drippings in pan.

  2. Add the fennel and onion to pan; sauté until softened -- about 10 minutes. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper, and sage. Cook 10 minutes.

  3. Add cannellini beans with reserved liquid and reserved sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.

  4. Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice and place on baking sheet. Broil until cheese and bread are lightly toasted -- 1 to 2 minutes. Divide soup among 6 soup bowls; serve with toasts.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback